Characterization and Monitoring of the Oxidative Stability of Pork Grease

The purpose of this study was to characterize pork grease, an agroindustrial waste generated via food processing, and to monitor its oxidative stability during storage (150 days). The chemical parameters of the grease were assessed and fluorescence spectrometry was used to monitor its oxidation. The...

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Veröffentlicht in:	Journal of the American Oil Chemists' Society 2015-02, Vol.92 (2), p.167-173
Hauptverfasser:	Petenucci, Maria Eugênia, Fonseca, Gustavo Graciano
Format:	Artikel
Sprache:	eng
Schlagworte:	Agricultural wastes Agriculture biodiesel Biomaterials Biotechnology Chemistry Chemistry and Materials Science Environmental monitoring Fat Fatty acid composition Feeds Fluorescence food processing Food Science Grease humans Industrial Chemistry/Chemical Engineering lard monitoring Oils & fats Original Paper oxidation oxidative stability Oxidative stress Polyunsaturated fatty acids Pork Quality raw materials Spectrometry spectroscopy wastes
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Zusammenfassung:	The purpose of this study was to characterize pork grease, an agroindustrial waste generated via food processing, and to monitor its oxidative stability during storage (150 days). The chemical parameters of the grease were assessed and fluorescence spectrometry was used to monitor its oxidation. The results indicated that the chemical parameters of the waste pork fat increased over time, indicating substantial deterioration and showing a significant difference (P
ISSN:	0003-021X 1558-9331
DOI:	10.1007/s11746-014-2569-0